Instant Pot Hamburger Soup

5 from 1 vote

This hearty Instant Pot hamburger soup combines ground beef, crispy bacon, and tender pasta in a rich tomato broth. Ready in 30 minutes, perfect for busy weeknights!

Prep Time10

Cook Time20

Total Time30

Course: All Recipes, Main Course, Soup

Cuisine: American

Servings: servings

Calories: 266kcal

Author: Jeri Walker

Ingredients

4 slices bacon diced
1 large onion diced
4 cloves garlic minced
1½ pounds ground beef
6 cups boiling water
6 teaspoons Better Than Bouillon beef base
1 large jar (24 oz/680 g) spaghetti sauce
2 stalks celery diced
2 large carrots diced
1 cup macaroni or other small pasta
2 teaspoons Italian seasoning
1 teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
Optional add-ins: 2 cups chopped cabbage, 1 sliced medium zucchini

Instructions

Cook Bacon: Set Instant Pot to sauté mode and add diced bacon. Cook until crispy and golden brown, about 4-5 minutes. Remove bacon with slotted spoon and set aside, leaving grease in pot.
Brown Meat: In the bacon grease, sauté diced onion and minced garlic until softened and fragrant, about 2 minutes. Add ground beef and break into small pieces with wooden spoon. Brown until no pink remains, about 5-10 minutes. Work in batches if needed to prevent overcrowding.
Deglaze: Pour 6 cups of boiling water into the pot, scraping the bottom with a wooden spoon to release all browned bits. Stir in Better Than Bouillon until completely dissolved, about 1 minute. Note: Using hot water helps the pot come to pressure faster and prevents burn warnings. Don't skip scraping the bottom!
Add Remaining Ingredients: Add spaghetti sauce, diced celery, diced carrots, macaroni, Italian seasoning, garlic powder, oregano, salt and pepper. Stir well to combine all ingredients.
Pressure Cook: Secure lid and set valve to 'Sealing.' Pressure cook on high for 5 minutes, then let pressure naturally release for 5 minutes. After 5 minutes, carefully quick release any remaining pressure.
Finish and Serve: Remove the lid and add the reserved bacon. Stir the soup, taste, and adjust seasonings if needed. Ladle into bowls and top with extra crispy bacon bits. Serve immediately and enjoy!

Notes

Use hot water - this helps the pot come to pressure faster and prevents the burn warning. The bottom must be scraped well after browning meat.
Ground beef should be lean for the best flavor without excess grease. Drain if needed.
Keep pasta amount to 1 cup or less to prevent it from absorbing too much liquid. Small shapes like macaroni, shells or ditalini work best.
If soup is too thick after cooking, stir in additional hot beef broth. Too thin? Let it simmer on sauté mode for a few minutes.
Leftovers can be stored for up to 4 days in the refrigerator. Reheat gently, adding broth if needed, as pasta will continue to absorb liquid.
This soup freezes well for up to 3 months if made without pasta. Add freshly cooked pasta when reheating.

Nutrition